Honey fermented wine and production method thereof

Abstract

The invention discloses honey fermented wine which comprises 20-40% of locust honey, 20-40% of mountain flower honey and 30-50% of syrup. The invention also discloses a production method of the honey fermented wine, which comprises the following steps: adding the locust honey, the mountain flower honey, the syrup and the water, and uniformly mixing; filtering through a diatomite filter; sterilizing, firstly raising the temperature to 85-95 DEG C, keeping the temperature for 25-35 minutes, and then quickly cooling to normal temperature; adding ammonium sulfate and monopotassium phosphate, then adding yeast, sealing and fermenting at the fermentation temperature of 20-22 DEG C; transferring the fermentation liquor into a cylinder, ageing, and taking supernate; sterilizing again, and then packaging to obtain a honey fermented wine finished product. The preparation method effectively solves the problems that traditional honey fermented wine is heavy in pollen flavor, stuffy, greasy in mouth feel and too high in cost, and the honey fermented wine obtained finally has the advantages of being fresh and cool in mouth feel, not greasy, not stuffy, free of pollen flavor and free of after-bitterness through filtration before fermentation, high-temperature sterilization and low-temperature fermentation.

Description

Technical Field

[0001] The invention belongs to the technical field of production of honey fermented wine, and in particular relates to honey fermented wine and a production method thereof. Background Art

[0002] Honey wine is an alcoholic drink made by mixing honey with water and fermenting it. Honey contains a very high sugar content, which makes it difficult for microorganisms to reproduce. By diluting the honey and adding yeast, the osmotic pressure can be reduced, allowing the yeast to reproduce and begin fermentation. During the fermentation process, the yeast converts sugar into alcohol, thus making mead.

[0003] Traditional honey fermented wine uses honey as the entire fermentation raw material. Since honey itself is easy to become greasy and has a strong pollen taste, and since the honey is not efficiently filtered before fermentation and the fermentation temperature is high, traditional honey fermented wine generally has the problems of bitterness, strong pollen taste, stuffiness, and greasy taste. In addition, the cost of using only honey raw materials is relatively high, resulting in a high price for the finished product, which is not conducive to popularization. Summary of the invention

[0004] The purpose of the present invention is to provide a honey fermented wine which has good taste and is conducive to popularization and a production method thereof in order to solve the above problems.

[0005] The present invention achieves the above-mentioned purpose through the following technical solutions:

[0006] A honey fermented wine, the raw materials of which include honey and syrup, the honey includes acacia honey and mountain flower honey, the mass percentages of the acacia honey, the mountain flower honey and the syrup are 20-40%, 20-40% and 30-50% respectively.

[0007] Preferably, the mass percentages of the acacia honey, the mountain flower honey and the syrup are 30%, 30% and 40% respectively.

[0008] A method for producing honey fermented wine comprises the following steps:

[0009] Step 1, add acacia honey, mountain flower honey, syrup and water into a container, so that the sugar content of the mixture is 20-22%, and stir the mixture to mix evenly;

[0010] Step 2, filtering the uniformly mixed mixture through a diatomaceous earth filter to obtain a filtrate;

[0011] Step 3, transfer the filtrate into a sterilization tank for sterilization. During the sterilization process, the temperature is first raised to 85-95°C and maintained for 25-35 minutes, and then rapidly cooled to room temperature to obtain a sterilized solution;

[0012] Step 4, add ammonium sulfate and potassium dihydrogen phosphate to the sterilization solution, then add yeast, stir and mix evenly, place in a fermentation tank, and then seal and ferment. The fermentation temperature is 20-22° C. and the fermentation time is 33-38 days. The fermentation is terminated when there are no bubbles after opening the tank to obtain a fermentation liquid;

[0013] Step 5, transfer the fermented liquid to a cylinder, age it for 55-65 days, and take the supernatant;

[0014] Step 6: After the supernatant is divided and sterilized again, the sterilization temperature is 75-85° C., the sterilization time is 25-35 minutes, and then the finished honey fermented wine is packaged.

[0015] Preferably, in step 1, the acacia honey is 300 parts by mass, the mountain flower honey is 300 parts by mass, the syrup is 400 parts by mass, the water is 1600 parts by mass, and the sugar content of the mixed solution is 21%; in step 2, the mass ratio of coarse soil to fine soil in the diatomaceous earth filter is 2:1; in step 3, during the sterilization process, the temperature is first raised to 90°C and maintained for 30 minutes, and then rapidly cooled to 25°C; in step 4, 5 parts by mass of ammonium sulfate and 20 parts by mass of potassium dihydrogen phosphate are added to the sterilization solution, and then 1.3-1.5 parts by mass of Angel fruit wine yeast and 1.3-1.5 parts by mass of French XR red wine aging yeast are added, and the fermentation time is 36 days; in step 5, aging is 60 days; in step 6, pasteurization is adopted for sterilization, the sterilization temperature is 80°C, and the sterilization time is 30 minutes.

[0016] The beneficial effects of the present invention are:

[0017] The invention uses acacia honey, mountain flower honey and syrup as raw materials for fermentation, which significantly reduces the pollen taste of honey and effectively solves the problems of heavy pollen taste, stuffiness, greasy taste and high cost of traditional honey fermented wine. By filtering before fermentation, high-temperature sterilization and low-temperature fermentation, the bitterness problem of traditional honey fermented wine is solved, so that the finally obtained honey fermented wine has the advantages of refreshing taste, no greasy, no stuffiness, no pollen taste and no aftertaste. DETAILED DESCRIPTION

[0018] The present invention will be further described below in conjunction with embodiments:

[0019] The raw materials of the honey fermented wine of the present invention include honey and syrup, the honey includes acacia honey and mountain flower honey, the mass percentages of the acacia honey, the mountain flower honey and the syrup are 20-40%, 20-40% and 30-50% respectively. Preferably, the mass percentages of the acacia honey, the mountain flower honey and the syrup are 30%, 30% and 40% respectively.

[0020] The production method of honey fermented wine of the present invention comprises the following steps:

[0021] Step 1, add acacia honey, mountain flower honey, syrup and water into a container, so that the sugar content of the mixture is 20-22%, and stir the mixture to mix evenly;

[0022] Step 2, filtering the uniformly mixed mixture through a diatomaceous earth filter to obtain a filtrate;

[0023] Step 3, transfer the filtrate into a sterilization tank for sterilization. During the sterilization process, the temperature is first raised to 85-95°C and maintained for 25-35 minutes, and then rapidly cooled to room temperature to obtain a sterilized solution;

[0024] Step 4, add ammonium sulfate and potassium dihydrogen phosphate to the sterilization solution, then add yeast, stir and mix evenly, place in a fermentation tank, and then seal and ferment. The fermentation temperature is 20-22° C. and the fermentation time is 33-38 days. The fermentation is terminated when there are no bubbles after opening the tank to obtain a fermentation liquid;

[0025] Step 5, transfer the fermented liquid to a cylinder, age it for 55-65 days, and take the supernatant;

[0026] Step 6: After the supernatant is divided and sterilized again, the sterilization temperature is 75-85° C., the sterilization time is 25-35 minutes, and then the finished honey fermented wine is packaged.

[0027] Preferably, in step 1, the acacia honey is 300 parts by mass, the mountain flower honey is 300 parts by mass, the syrup is 400 parts by mass, the water is 1600 parts by mass, and the sugar content of the mixed solution is 21%; in step 2, the mass ratio of coarse soil to fine soil in the diatomaceous earth filter is 2:1; in step 3, during the sterilization process, the temperature is first raised to 90°C and maintained for 30 minutes, and then rapidly cooled to 25°C; in step 4, 5 parts by mass of ammonium sulfate and 20 parts by mass of potassium dihydrogen phosphate are added to the sterilization solution, and then 1.3-1.5 parts by mass of Angel fruit wine yeast and 1.3-1.5 parts by mass of French XR red wine aging yeast are added, and the fermentation time is 36 days; in step 5, aging is 60 days; in step 6, pasteurization is adopted for sterilization, the sterilization temperature is 80°C, and the sterilization time is 30 minutes.

[0028] The specific production method of the present invention is described in detail below with three embodiments:

[0029] Embodiment 1:

[0030] To produce honey fermented wine, follow these steps:

[0031] Step 1, add 3kg of acacia honey, 3kg of mountain flower honey, 4kg of syrup and 16kg of water into a container, so that the sugar content of the mixed solution is 21%, and stir the mixed solution to mix evenly;

[0032] Step 2, filtering the uniformly mixed mixture through a diatomaceous earth filter, wherein the mass ratio of coarse soil to fine soil in the diatomaceous earth filter is 2:1, and obtaining a filtrate after filtering;

[0033] Step 3, transfer the filtrate into a sterilization tank for sterilization. During the sterilization process, the temperature is first raised to 90°C and maintained for 30 minutes, and then rapidly cooled to 25°C to obtain a sterilized solution;

[0034] Step 4, add 50g of ammonium sulfate and 200g of potassium dihydrogen phosphate to the sterilizing solution, then add 13g of Angel fruit wine yeast (BV818) and 13g of French XR red wine aging yeast, stir and mix evenly, place in a fermentation tank, and then seal and ferment. The fermentation temperature is 20-22°C, the fermentation time is 36 days, and the fermentation is terminated when there is no bubble after opening the tank to obtain a fermentation liquid;

[0035] Step 5, transfer the fermented liquid to a cylinder, age it for 60 days, and take the supernatant;

[0036] Step 6: After the supernatant is divided and packaged, it is sterilized again by pasteurization at a temperature of 80° C. for 30 minutes, and then packaged to obtain the finished product of the honey fermented wine.

[0037] Embodiment 2:

[0038] To produce honey fermented wine, follow these steps:

[0039] Step 1, add 4kg of acacia honey, 2kg of mountain flower honey, 4kg of syrup and 16kg of water into a container, so that the sugar content of the mixture is 21%, and stir the mixture to mix evenly;

[0040] Step 2, filtering the uniformly mixed mixture through a diatomaceous earth filter, wherein the mass ratio of coarse soil to fine soil in the diatomaceous earth filter is 2:1, and obtaining a filtrate after filtering;

[0041] Step 3, transfer the filtrate into a sterilization tank for sterilization. During the sterilization process, the temperature is first raised to 90°C and maintained for 30 minutes, and then rapidly cooled to 25°C to obtain a sterilized solution;

[0042] Step 4, add 50g of ammonium sulfate and 200g of potassium dihydrogen phosphate to the sterilizing solution, then add 15g of Angel fruit wine yeast (BV818) and 15g of French XR red wine aging yeast, stir and mix evenly, place in a fermentation tank, and then seal and ferment. The fermentation temperature is 20-22°C, the fermentation time is 33 days, and the fermentation is terminated when there is no bubble after opening the tank to obtain a fermentation liquid;

[0043] Step 5, transfer the fermented liquid to a cylinder, age it for 62 days, and take the supernatant;

[0044] Step 6: After the supernatant is divided and packaged, it is sterilized again by pasteurization at a temperature of 80° C. for 30 minutes, and then packaged to obtain the finished product of the honey fermented wine.

[0045] Embodiment 3:

[0046] To produce honey fermented wine, follow these steps:

[0047] Step 1, add 2kg of acacia honey, 3kg of mountain flower honey, 4kg of syrup and 16kg of water into a container, so that the sugar content of the mixed solution is 20%, and stir the mixed solution to mix evenly;

[0048] Step 2, filtering the uniformly mixed mixture through a diatomaceous earth filter, wherein the mass ratio of coarse soil to fine soil in the diatomaceous earth filter is 2:1, and obtaining a filtrate after filtering;

[0049] Step 3, transfer the filtrate into a sterilization tank for sterilization. During the sterilization process, the temperature is first raised to 95°C and maintained for 30 minutes, and then rapidly cooled to 25°C to obtain a sterilized solution;

[0050] Step 4, add 50g of ammonium sulfate and 200g of potassium dihydrogen phosphate to the sterilizing solution, then add 14g of Angel fruit wine yeast (BV818) and 14g of French XR red wine aging yeast, stir and mix evenly, place in a fermentation tank, and then seal and ferment. The fermentation temperature is 20-22°C, the fermentation time is 38 days, and the fermentation is terminated when there is no bubble after opening the tank to obtain a fermentation liquid;

[0051] Step 5, transfer the fermented liquid to a cylinder, age it for 65 days, and take the supernatant;

[0052] Step 6: After the supernatant is divided and packaged, it is sterilized again by pasteurization at a temperature of 85° C. for 28 minutes, and then packaged to obtain the finished product of honey fermented wine.

[0053] The honey fermented wine obtained in the above three embodiments has the advantages of refreshing taste, no greasy feeling, no stuffiness, no pollen taste, and no aftertaste. In addition, 40% syrup is used as the raw material, and the cost of syrup is only 50% of the cost of honey, which saves 20% of the overall cost, effectively solving the problem that customers want to drink but think it is too expensive.

[0054] The above embodiments are only preferred embodiments of the present invention and are not limitations of the technical solutions of the present invention. Any technical solution that can be implemented on the basis of the above embodiments without creative work should be deemed to fall within the scope of protection of the patent of the present invention.

Claims

1. A honey fermented wine, the raw material of which includes honey, characterized in that: It also includes syrup, the honey includes acacia honey and mountain flower honey, and the mass percentages of the acacia honey, the mountain flower honey and the syrup are 20-40%, 20-40% and 30-50% respectively.

2. The honey fermented wine according to claim 1, characterized in that: The mass percentages of the acacia honey, the mountain flower honey and the syrup are 30%, 30% and 40% respectively.

3. The method for producing honey fermented wine according to claim 1 or 2, characterized in that: The following steps are involved: Step 1, add acacia honey, mountain flower honey, syrup and water into a container, so that the sugar content of the mixture is 20-22%, and stir the mixture to mix evenly; Step 2, filtering the uniformly mixed mixture through a diatomaceous earth filter to obtain a filtrate; Step 3, transfer the filtrate into a sterilization tank for sterilization. During the sterilization process, the temperature is first raised to 85-95°C and maintained for 25-35 minutes, and then rapidly cooled to room temperature to obtain a sterilized solution; Step 4, add ammonium sulfate and potassium dihydrogen phosphate to the sterilization solution, then add yeast, stir and mix evenly, place in a fermentation tank, and then seal and ferment. The fermentation temperature is 20-22° C. and the fermentation time is 33-38 days. The fermentation is terminated when there are no bubbles after opening the tank to obtain a fermentation liquid; Step 5, transfer the fermented liquid to a cylinder, age it for 55-65 days, and take the supernatant; Step 6: After the supernatant is divided and sterilized again, the sterilization temperature is 75-85° C., the sterilization time is 25-35 minutes, and then the finished honey fermented wine is packaged.

4. The method for producing honey fermented wine according to claim 3, characterized in that: In the step 1, the acacia honey is 300 parts by mass, the mountain flower honey is 300 parts by mass, the syrup is 400 parts by mass, the water is 1600 parts by mass, and the sugar content of the mixed solution is 21%; in the step 2, the mass ratio of coarse soil to fine soil in the diatomaceous earth filter is 2:1; in the step 3, during the sterilization process, the temperature is first raised to 90°C and maintained for 30 minutes, and then the temperature is rapidly lowered to 25°C; in the step 4, 5 parts by mass of ammonium sulfate and 20 parts by mass of potassium dihydrogen phosphate are added to the sterilization solution, and then 1.3-1.5 parts by mass of Angel fruit wine yeast and 1.3-1.5 parts by mass of French XR red wine aging yeast are added, and the fermentation time is 36 days; in the step 5, the aging is 60 days; in the step 6, pasteurization is adopted for sterilization, the sterilization temperature is 80°C, and the sterilization time is 30 minutes.